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Savory oatmeal

Carrot Cake Oatmeal

An oatmeal that is both savory and sweet for breakfast.

The original recipe calls for using carrot juice and water as the liquids. Not having carrot juice as a food staple in my house, I modified the recipe by using non-fat milk for all the liquid. You may want to use all milk as I did. Any kind will do. You may substitute almond or oatly, for cow's milk as well.

Course Breakfast
Cuisine American
Servings 2 people
Author Sylvia Fountaine


  • ¼ cup water
  • 1 cup fresh carrot juice  ( or sub vanilla oat milk, almond, or skim milk)
  • ½ cup gluten-free rolled oats
  • 3 tbsp raisins or golden raisins
  • 1 cup grated fresh carrot
  • pinch of cinnamon
  • pinch of salt


  • 1-2 tsp maple syrup
  • 1 tbsp toasted pumpkin seeds


  1. Bring first 7 ingredients all to a boil in a small pot, cover, simmer on low for 5 minutes or until done.

  2. Portion into bowls and garnish with maple syrup and toasted pumkin seeds before serving.

    Savory Oatmeal